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Beta Co-Inoc™ Italian selection from the CRAFT project Oenococcus oeni Red Wine

White Wine

15 % 3.2 Fresh fruit oriented wines represent a significant part of the wine worlds market share. Generally, this wine style is made from grape varieties with high aromatic potential. Although keeping the fresh fruit character during the winemaking process is challenging, several studies reported that using co-inoculation strategy maintained these fresh fruit characters while avoiding excessive acetic acid and diacetyl production. BETA co-inoc contributes to fresher fruit oriented red and white wines. BETA co-inoc has proofed best compatibility with many selected yeast strains and showed best synergy and performance when used with a co-inoculation protocol.
Malotabs™ Oenococcus oeni Red Wine

White Wine

16 % >3.2 Selected wine bacteria for malolactic fermentation are now available in a tablet form. Malotabs™ is a specific Oenococcus oeni tablet developed for an easy and simple inoculation in barrels and an easy induction of malolactic fermentation. Easy-to-use and easy-to-add to barrels, Malotabs™ ensure a fast bacterial dissolution and dispersion, complete and homogeneous throughout the entire volume of the barrel. Developped in collaboration with Eurotab®
O-Mega® Selected by Institut Français de la Vigne et du Vin, France Oenococcus oeni Red Wine

White Wine

16 % 3.1 Freshness Complexity O-Mega was isolated and selected in South of France by the Institut Français de la Vigne et du Vin (IFV) for its capacity to quickly achieve malolactic fermentation (MLF) in a wide range of applications. is a secure and efficient strain which tolerates low pH or high alcohol conditions with an easy protocol of use (MBR® process). Reliable on white, red and rosé wines, complements fresh and fruit driven wines and helps to stabilize red wine color because of its slower degradation of acetaldehyde.
PN4 1-Step® Selected by Institute of San Michele - Italy Oenococcus oeni Red Wine

White Wine

15.5 % >3.1 Spicy Structure Complexity The PN4™ bacteria was isolated from a spontaneous malolactic fermentation in a Pinot noir by the Institute of San Michele in Trentino, Italy. This bacteria demonstrates its capacity to achieve malolactic fermentation for red and white wines in difficult conditions of pH, alcohol and S02. Microvinification testing of the PN4™ on a laboratory scale has been confirmed at more than 30 Trentino wineries. The PN4™ bacteria is well suited for spicy and structured Pinot noir wines, and may also be used to carry out malolactic fermentation in Chardonnay.
PN4™ Selected by Institute of San Michele - Italy Oenococcus oeni Red Wine

White Wine

15.5 % >3.1 Spicy Structure Complexity The PN4™ bacteria was isolated from a spontaneous malolactic fermentation in a Pinot noir by the Institute of San Michele in Trentino, Italy. This bacteria demonstrates its capacity to achieve malolactic fermentation for red and white wines in difficult conditions of pH, alcohol and S02. Microvinification testing of the PN4™ on a laboratory scale has been confirmed at more than 30 Trentino wineries. The PN4™ bacteria is well suited for spicy and structured Pinot noir wines, and may also be used to carry out malolactic fermentation in Chardonnay.
Enoferm Alpha 1-Step® Selected by IFV, France Oenococcus oeni Red Wine

White Wine

15.5 % > 3.2 Mouthfeel Complexity Fruity Enoferm ALPHA® was selected by the Institut Technique du Vin (ITV) in France from spontaneous malolactic fermentations showing good fermentation activity and sensory contribution. ALPHA® is a dominant strain and has the capacity to achieve reliable MLF, even showing good resistance to botrycides. Contrary to spontaneous MLF, the contribution of ALPHA™ to white wine is usually described as enhancing the mouthfeel, while respecting the wine’s varietal character. The lower perception of green and vegetative flavors is the result of the very positive impact of ALPHA® on wine complexity.
Enoferm Alpha™ Selected by IFV, France Oenococcus oeni 15.5 % > 3.2 Mouthfeel Complexity Fruity Technical Datasheet Enoferm ALPHA™ was selected by the Institut Technique du Vin (ITV) in France from spontaneous malolactic fermentations showing good fermentation activity and sensory contribution. ALPHA™ is a dominant strain and has the capacity to achieve reliable MLF, even showing good resistance to botrycides. Contrary to spontaneous MLF, the contribution of ALPHA™ to white wine is usually described as enhancing the mouthfeel, while respecting the wine’s varietal character. The lower perception of green and vegetative flavors is the result of the very positive impact of ALPHA™ on wine complexity.
Enoferm Beta™ Italian selection from the CRAFT project Oenococcus oeni Red Wine

White Wine

15 % >3.2 Fruity Mouthfeel Enoferm BETA™ was isolated in Italy and is best used to enhance tannin structure and red berry varietal character in reds. The name “Beta” comes from its capacity to increase levels of beta-damascenone and betaionone, which contribute floral notes, especially in Merlot. The strain is pH tolerant to 3.2, SO2 tolerant to 60 ppm, temperature tolerant to 14°C (57°F) and alcohol tolerant to 14.5%. BETA™ benefits from the addition of a malolactic nutrient, such as Acti-ML™.
Lalvin 31™ Selected from IFV France Oenoccocus oeni Red Wine

White Wine

14 % > 3.10 Structure Fruity Freshness Product Declaration Safety Datasheet Technical Datasheet Lalvin 31™ (MBR®) was selected by the Institut Technique du Vin (ITV), France, and performs well under such stressful conditions as low pH (>3.1) or low temperature (>14°C/57°F). Final color intensity depends on the duration of malolactic fermentation (MLF). By being able to carry out MLF at low temperature, Lalvin 31® gives the winemaker control to obtain wine with higher color intensity and stability; Lalvin 31™is noted for its good sensory balance in red and white wines, and for low production of biogenic amines; Lalvin 31™ benefits from the addition of a alolactic nutrient such as Opti’Malo PLUS™.
Lalvin Elios 1™ Selected from Institut Coopératif du Vin, France Oenococcus oeni Red Wine

15.5 % >3.4 Lalvin Elios 1® was isolated by the Institut Coopératif du Vin (ICV) in Montpellier, France, from spontaneous malolactic fermentations showing very good fermentation performance, as well as positive sensory profiles. The ICV evaluated and compared Lalvin Elios 1® to several other Oenococcus oeni isolates over several years in their research winery and pilot plant. Lalvin Elios 1® consistently demonstrated good fermentation kinetics under such difficult MLF conditions as high alcohol (15.5%). This malolactic bacteria culture enhances the perception of overall tannin intensity, while avoiding green and vegetative character development.
Lalvin VP41 1-Step ™ Italian selection from the CRAFT project Oenococcus oeni Red Wine

White Wine

16 % >3.1 Fruity Mouthfeel Freshness Lalvin VP41® was isolated in Italy during an extensive European Union collaboration to research natural Oenococcus oeni strains. Numerous wineries and enological institutes participated in this four-year effort to isolate, study and select malolactic bacteria with unique winemaking properties. The positive mouthfeel contribution of Lalvin VP41® stood out in tastings when compared to other ML bacteria strains. In temperatures below 16°C (61°F), Lalvin VP41® is a slow starter, but will complete fermentation. The very good implantation, high alcohol and SO2 tolerance, plus the steady fermentation kinetics of Lalvin VP41®, make it a very reliable malolactic fermentation culture to use when a significant impact on wine structure is desired.
Lalvin VP41™ Italian selection from the CRAFT project Oenococcus oeni 16 % >3.1 Fruity Mouthfeel Freshness Technical Datasheet Lalvin VP41® was isolated in Italy during an extensive European Union collaboration to research natural Oenococcus oeni strains. Numerous wineries and enological institutes participated in this four-year effort to isolate, study and select malolactic bacteria with unique winemaking properties. The positive mouthfeel contribution of Lalvin VP41® stood out in tastings when compared to other ML bacteria strains. In temperatures below 16°C (61°F), Lalvin VP41® is a slow starter, but will complete fermentation. The very good implantation, high alcohol and SO2 tolerance, plus the steady fermentation kinetics of Lalvin VP41®, make it a very reliable malolactic fermentation culture to use when a significant impact on wine structure is desired.

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